Karari Bhindi

Karari Bhindi
Ingredients: 1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste


Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Vegetable Chopsuey

Vegetable Chopsuey

Ingredients: 1/2 cup carrots-shredded fine
1 cup cabbage-shredded fine
1/2 cup capsicums-shredded fine
1/2 cup onions-sliced thin
2 tsp garlic-chopped fine
2 tbsp oil
200 gm noodles-boiled and drained well
2 tbsp vinegar
1/2 tsp soya sauce
1 tsp sugar
salt to taste
2 tbsp corn flour
oil to deep fry noodles

Method: Mix together the vinegar, soya sauce, sugar, salt and corn flour and add enough water to make up to a cup. Keep aside. 

Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft. 

Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute. 

Add the water mixture and cook, stirring continuously. Keep aside. 

Deep fry the noodles over high heat till brown. Drain. 

Transfer noodles to a serving dish, pour the vegetables over and serve.

Vegetable Sizzler

Vegetable Sizzler

Ingredients: 2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Method: Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.

RAW BANANA CURRY

Ingredients

Raw banana 2
1/2 cup fresh coconut
1 onion
6 to 7 garlic flakes
1/2 inch ginger
coriander leaves
oil
2 tbsp red chilli powder
1 tbsp salt
pinch turmeric

Grind coconut,garlic,ginger,1/2 of coriander leaves into fine paste. heat oil in a Handi.
Add sliced banana. fry for 3 min, add salt red chilli powder, turmeric.Add sliced tamotes. leave for 2 min .
Now add the paste and little water and allow it to cook for 8 min.Garnish with remaining coriander leaves.

PESARATTU(MOONG DAL DOSA)

Ingredients

500gms moong dal
100gms chopped onion
10gms green chillies
20gms ginger
10gms turmeric
10gms cumin
1tbsp ghee

Soak moong dal for 1 hr in luke warm water. chop onions,chillies,ginger. grind the dhal to fine paste.Add salt & turmeric and set aside for 1/2 hr. heat dosa pan,spread the batter like dosa & sprinkle onions, green chillies,ginger,& cumin. spread ghee over dosa & flip around. cook for 2 minutes and serve hot.

METHI PARATHA

Ingredients

Methi leaves 1 bunch
Besan powder 1 cup
Wheat flour 1 cup
Red chilli powder 1 tbsp
Salt 1 tbsp
Turmeric 1/2 spoon
Ova seeds little
Oil 1 tbsp

Mix all the above ingredients,knead like a chapathi dough. fry like chapathis. serve hot with Tamato sauce.

MIXED VEGTABLE RAITHA

Mixed vegetable raita

Ingredients
1 cup skimmed yogurt
2 tbsp onion, chopped
1 tbsp tomato
1 piece green chilli
1 tbsp mint
2 cloves garlic
1 tbsp coriander
A pinch of salt
1 tbsp lemon juice

Method

Finely chop the tomato, cucumber, onions, green chillies, coriander, mint leaves and garlic. In a bowl whip the yogurt, lemon juice and salt. Add all the vegetables and mix well.